Use and Care Guide

Page. 43
• As much as 25% faster cooking than non-convection
modes.
• Rich, golden browning.
Tips:
• Use the same temperature as indicated in the recipe.
• Check doneness early, since roasting time may
decrease.
• Do not cover meat or use cooking bags.
• Use the broil pan and grid provided with the oven for
roasting. A shallow, uncovered pan can also be used.
• Use a meat thermometer to determine the internal
temperature of the meat.
• If the meat is browned to your liking, but is not yet
done, a small strip of foil can be placed over the meat
to prevent over-browning.
• Let meat stand covered with foil 10-15 minutes after
removing it from the oven.
Warm
About warm
• The Warm mode will keep hot, cooked foods at
serving temperature. ALWAYS start with hot food. DO
NOT use this mode to heat cold food other than for
crisping crackers, chips and dry cereal.
• Serving dishes, plates and cups may be kept warm
with this mode.
• Warm mode temperatures range from 140°–150°F /
60°–66°C. Food should be at serving temperature
(above 140°F / 60°C) before being placed in the oven.
• Food may be kept hot in its cooking container or
transferred to a heat-safe serving dish.
• Aluminum foil may be used to cover food. Use only
heat-safe dishes.
• DO NOT open the oven door unnecessarily. Opening
the door will reduce the temperature of the oven.
• When keeping cooked food warm, allow time for the
oven to preheat before placing the item in the oven.
To set the warm mode
1. Turn the mode knob to WARM. DO NOT turn the
oven temperature knob.
2. Place warmed dish in the oven and close the door.
Minimum internal cooking temperatures
The minimum internal temperatures that foods must reach
to be considered safe to eat, as determined by the U. S
Department of Agriculture Food Safety and Inspection
Service, are as follows:
Fine tuning the oven
About offset
The offset feature allows the cook to further fine-tune
their cooking parameters to their own personal optimal
settings by allowing them to adjust the temperature offset
of the oven by +/-25°F in increments of 5°F.
For example, if the cook judges the oven temperature as
too hot and wants to lower it by 5°F, press the “
( ” button.
To increase the temperature by 5°F, press the “
) ”. This
feature is useful if you find that food is consistently either
too brown or too light for your tastes.
• The oven must be turned off in order to set an offset
value.
• The offset feature is available for all modes except
self-clean.
• By default, the temperature is set at 0°.
• The unit will continue to run the input offset value
indefinitely until the user manually changes it, or until
the unit loses power, in which case offset will need to
be reset.
To set offset
1. Press SETTINGS.
2. Press the left
( or ) and select OFFSET.
3. Press the right
( or ) to set the temperature.
4. Press ENTER.
Egg dishes, casseroles 160°F (72°C)
Leftovers 165°F (74°C)
Ground beef, veal, lamb, or pork 160°F (72°C)
Beef, veal, lamb roasts, steaks, or chops
Medium rare
Medium
Well done
145°F (63°C)
160°F (71°C)
170°F (77°C)
Pork roasts, steaks, or chops
Medium
Well done
160°F (72°C)
170°F (77°C)
Ham
Cook before eating
Fully cooked, to reheat
160°F (72°C)
140°F (60°C)
Poultry
Ground chicken, turkey
Whole chicken, turkey
Breasts, roasts
Thighs and wings
Stuffing (cooked alone or in bird)
165°F (74°C)
180°F (82°C)
170°F (77°C)
180°F (82°C)
165°F (74°C)